Spicy Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are large, cut into 1.5–2 inch strips or bite-sized pieces for even cooking.

In a medium bowl combine plain yogurt, lime juice, 1 tablespoon vegetable oil, minced garlic, grated ginger, smoked paprika, ground cumin, ground coriander, cayenne pepper, hot sauce, salt, and black pepper. Whisk until smooth.

Add the chicken pieces to the marinade and toss to coat thoroughly. Press marinade onto the chicken so each piece is well coated.

Cover and refrigerate for at least 30 minutes and up to 6 hours. For best flavor and tenderness, marinate 2–4 hours. Remove from fridge 15 minutes before cooking to take the chill off.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter; swirl to coat and let butter melt and foam.

Add the marinated chicken to the hot pan in a single layer, shaking off excess marinade so it doesn't drip heavily. Cook without moving for 2–3 minutes to develop a sear.

Stir and continue to cook, turning pieces so they brown evenly, about 4–6 more minutes, until chicken registers 165°F (74°C) on an instant-read thermometer and juices run clear. Reduce heat to medium if browning too quickly.

Push the chicken to one side of the pan. If pan is dry, add a splash (about 1 tsp) of oil. Add the sliced onion and bell pepper to the empty side of the pan. Sprinkle with chili flakes and a pinch of salt. Sauté the vegetables, stirring occasionally, until softened and slightly caramelized, about 4–5 minutes.

Stir the vegetables into the chicken, taste, and adjust seasoning with additional salt, pepper, or a squeeze of lime juice as desired. Cook together 1 more minute so flavors meld.

Remove from heat and stir in chopped fresh cilantro. Transfer to a serving platter and serve with lime wedges on the side.